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Chipotle Chilli sauce recipe


Chipotle Chilli sauce
 
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Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 15 ml
  • Calories: 11
  • Fat: 0 g
  • Saturated fat: 0 g
  • Sodium: 31 mg
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 1 g
Recipe type: Chilli sauces
Cuisine: Mexican
Prep time: 
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Total time: 
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Chipotle peppers are smoked Jalapenos. They have a smoky flavour and are often used in Mexican cuisine. You can find them canned or dried. If you want to make your own Chipotle sauce, here's what you need
Ingredients
  • Chipotle Chillies (dried) - half a cup
  • Water – two cups
  • Salt – ½ teaspoon
  • Brown sugar – one tablespoon
  • Garlic Powder – ½ tablespoon
  • Cayenne Pepper – ¼ tablespoon
  • Apple cider vinegar – ¼ cup
  • Paprika – ¼ tablespoon
  • Black pepper - ¼ tablespoon
  • Ground cloves - ⅛ teaspoon
  • Olive oil – two tablespoons
  • Treacle – one tablespoon
Instructions
  1. Boil the water and add the Chipotle Chillies. Allow them to soften
  2. Heat the oil. Add the white onion and cook out the water. Add the brown sugar to caramelise the onions slightly
  3. Add the apple cider vinegar to deglaze the pan
  4. Add the garlic powder, Cayenne pepper powder, Chipotle Chillies, water in which the Chipotles have been soaking, ground cloves, black pepper, and paprika and cook for two minutes
  5. Add the salt and black treacle. Stir well.
  6. Simmer for ten minutes,
  7. Puree in a food processor
  8. Blitz to desired consistency.
  9. Fill sterilised jars and seal with a sterilised cap.
Notes
Good for: Hamburgers, steaks, chicken and Mexican cooking

This recipe yields about 2 - 3 bottles

Keywords: Chipotle Chilli sauce recipe

Mexican cooking Tortillas with scrambled eggs

Mexican cooking with Chillies

Home made Yuzu hot sauce

Yuzu Hot sauce
Nutrition Information
  • Serves: 58 teaspoons
  • Serving size: 5ml
  • Calories: 58
  • Unsaturated fat: 0 g
  • Sodium: 8 mg
Recipe type: Chilli sauces
Cuisine: Japanese
Cook time: 
Total time: 
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Nothing can be easier to make than this citrus flavoured hot sauce. Yuzu is a citrus fruit resembling a lemon in appearance with a sour , sharp grapefruit flavour with a note of lemon. flavour. Zuzu Kosho, a paste made with the zest of this fruit and green chillies is simply mixed with vinegar to arrive at a flavour that is simply amazing. This is a MUST TRY
Ingredients
  • White spirit vinegar - one cuo
  • Yuzu Kosho paste - 2 tablespoons ( see note)
Instructions
  1. Mix the paste and vinegar in a blender until well combined
  2. Pour into a sterilized bottle
  3. Use as required
Notes
Good for: Hamburgers, seafood, general spicing

Yuzu Kosho is easily bought online

This recipe yields about 58 servings

Keywords: Homemade Yuzu hot sauce

 

Green Habanero sauce

Green Habanero sauce
Nutrition Information
  • Serves: 75
  • Serving size: 100 ml
  • Calories: 2
  • Fat: 3.9 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 0.8 g
  • Sugar: 0.8 g
  • Sodium: 1.7 g
  • Fiber: < 0.5 g
  • Protein: 0.7g
Recipe type: Chilli sauces
Cuisine: Mexican
Prep time: 
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While green Habaneros and Scotch bonnets are not as hot as their ripened versions. they still pack a hefty punch. This a fiery hot sauce but it is full of flavour. Great on eggs, with cheese and grilled meats.
Ingredients
  • Green Habaneros or Scotch bonnets – 5 deseeded and finely chopped
  • Onion- one medium ( finely chopped)
  • Carrots – one cup (finely chopped)
  • Garlic – 2 cloves (finely chopped)
  • Vegetable oil - one and a half tablespoons
  • Cider vinegar – 4 tablespoons
  • Lime juice – 3 tablespoons
  • Salt – one teaspoon ( can be left out if the chicken stock is not low salt
  • Chicken stock ( low salt) – 2 cups
Instructions
  1. Bring the oil to medium heat in a frying pan
  2. Add the onions. Gently fry until they are becoming translucent
  3. Add the garlic and fry for a minute
  4. Now add the Scotch bonnets and carrots. Fry until the carrots start becoming soft
  5. Now add the remaining ingredients
  6. Simmer for ten minutes
  7. Remove from the heat and allow to cool
  8. Place in a blender and puree until smooth
  9. Place in sterilised bottles
Notes
Good for: Eggs, with cheese, grilled meats and general spicing

This recipe yields about 2 to three smallish bottles

Keywords: Green Habanero sauce

 

Aji Verde – Peru

 

Aji Verde sauce
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 15 g
  • Calories: 63
  • Fat: 6 g
  • Saturated fat: 2 g
  • Unsaturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Sodium: 193 mg
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 4 mg
Recipe type: Chilli sauces
Cuisine: Peruvian
Prep time: 
Cook time: 
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The literal translation of this sauce is green pepper. The name is nowhere near as exciting as the flavour of this sauce. It is fantastic with the Peruvian favourite Pollo ala Brasa but is also great with dishes like crispy pork belly or simply as a dipping sauce for chips , cheese sticks.and crudites
Ingredients
  • 3 roughly chopped jalapenos
  • 1 cup fresh cilantro/ coriander leaves
  • 2 cloves garlic, roughly chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream or crème fresh
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • Parmesan-cheese - a third of a cup
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Combine all of the ingredients for the Chilli sauce( except the olive oil) in a blender and mix well. With the motor running, slowly drizzle in olive oil until it emulsifies (combines and thickens). Pour into a bowl and refrigerate until ready for use
Notes
Keywords: Peruvian Aji Verde

This recipe yields about 20 portions of 15 grams

 

 

Sweet Chilli sauce

Sweet Chilli sauce
Nutrition Information
  • Serving size: 100 ml
  • Calories: 156g
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 39g
  • Sugar: 38
  • Sodium: 0,2g
  • Fiber: < 0.5g
  • Protein: 0.9g
Recipe type: Chilli sauces
Cuisine: Thai
Prep time: 
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Sweet Chilli sauces are great with southern fried chicken, fried battered fish, and spring rolls. Can also be used for marinating fish for grilling, as a dip or as a sauce for homemade Chinese sweet and sour pork. A great all-rounder for the kitchen and as a condiment on the table
Ingredients
  • Red Jalapenos - 1 cup – roughly chopped (see note *)
  • Red Birdseye chillies – 3 to 5 roughly chopped (see note **)
  • Garlic cloves - 3 roughly chopped
  • Fresh ginger – 2 teaspoons
  • Water - ½ cup
  • White vinegar – ¾ cup (Use white wine or rice vinegar)
  • Sugar – One cup
  • Corn starch – two teaspoons
  • A little cold water in a glass
  • Fish sauce (optional) – 1 teaspoon
Instructions
  1. Top and chop Chillies
  2. Blend jalapenos, birds’ eye, garlic and ginger with a little vinegar in a blender until a rough paste. You don’t want it too smooth, so rather pulse it until just combined
  3. Combine above with water, vinegar, and sugar in a pot and bring to a steady simmer. Allow to cook for 5 minutes.
  4. Mix corn starch with water in a glass. Mix well and then add to pot with other ingredients. Stir until well combined and sauce thickens
  5. Add fish sauce if using
  6. Turn off heat. Allow to cool and seal in sterilized bottles or jars
  7. Can be eaten immediately if not bottled
Notes
* Use any mild red chilli if Jalapenos can't be found

** Use any hot chilli if birds eye can't be found

This recipe yields approx 2 bottles

Keywords: Sweet chili sauce recipe

 

Portuguese Peri – Peri Sauce

Peri- Peri Sauce
Nutrition Information
  • Serving size: 100 ml
  • Calories: 328 kcal
  • Fat: 33g
  • Saturated fat: 4.7g
  • Carbohydrates: 4.6g
  • Sugar: 3.9
  • Sodium: 2.7g
  • Fiber: 0.5g
  • Protein: 1.3g
Recipe type: Chilli sauces
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
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In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
Ingredients
  • Virgin olive oil – ¾ Cup (185ml)
  • Lemon juice - ½ cup (125ml)
  • White-wine vinegar - ½ cup (125ml)
  • Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
  • Brown Sugar – 1 tbsp.
  • Paprika – 1 tbsp.
  • Red chilli flakes - 2 tbsp.
  • Garlic – 8 cloves (Peeled and roughly chopped)
  • Salt - 1 tbsp.
Instructions
  1. Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
  2. Allow to cool
  3. Add remaining ingredients and mix well
  4. Decant into a bottle that has been well washed in soapy, warm water and sterilized
  5. Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients
Notes
Good for: Hamburgers, general spicing

This recipe yields approx 2 bottles

Keywords: portuguese piri piri sauce recipe

Image: Pixabay

 

Basic hot sauce

Basic hot sauce
Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 100 ml
  • Fat: 2.1g
  • Saturated fat: o.3g
  • Carbohydrates: 5.7g
  • Sodium: 0.65g
  • Fiber: 0.9g
  • Protein: 0,7g
Recipe type: Chilli sauces
Cuisine: International
Prep time: 
Cook time: 
Total time: 
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Whether you call it chilli sauce or hot sauce, it seems, is determined from which part of the world you are from. I have a South African background and instinctively call it Chilli sauce. Similarly, my fellow chilli sauce lovers in the UK, Australia and New Zealand call it the same. In the USA folks tend to prefer the term “Hot Sauce” or Chili pepper sauce. Call it what you will, in my opinion, any sauce which has the Chilli or Chili pepper as its main theme will taste just great anyway. This is a recipe for a basic Chilli sauce for everyday use
Ingredients
  • Red Chillies – 1 cup - Birdseye or similar
  • Tomatoes - 1 and ¼ cups
  • Sugar – 1 tablespoon
  • Onion – 1 small (chopped)
  • Sunflower or rapeseed oil - I tablespoon
  • White wine vinegar – a quarter of a cup
  • Salt to taste
Instructions
  1. Heat oil in a pan. Add onions. Cook until starting to change colour.
  2. Add Chillies and cook until soft (approximately 10 minutes.)
  3. Add chopped tomatoes, vinegar and sugar and cook for another 20 minutes.
  4. Allow to cool and use a blender to mix until smooth. Add salt to taste. Pour into hot sterilised jars and seal. Can be kept in a fridge for 2 – 3 weeks
Notes
Good for: Hamburgers, general spicing

This recipe yields about 2 - 3 bottles

Keywords: Basic homemade hot sauce